Brunch Mushrooms

Brunch Mushroom


  • 4 large Portobello Mushrooms, wiped and stalks removed
  • 2 large vine ripened tomatoes, diced
  • 125g ball mozzarella, grated
  • 4 medium eggs
  • 4 tbsp breadcrumbs
  • Knob butter
  • Salt and Pepper
  • 4 tbsp snipped chives


  1. Preheat the oven to 190C
  2. Put the mushrooms in a small ovenproof dish, smear them with the butter and season with salt and pepper.breakfastportobello
  3. Arrange the diced tomatoes around the outer rim of the mushrooms.
  4. Bake for 10-15 mins until the mushrooms are almost tender.
  5. Take them out of the oven and crack an egg inside the rim of tomatoes on each mushroom.
  6. Cover with the grated Oaxaca cheese and sprinkle with a tbsp of breadcrumbs each, and return to the oven for 8-10 minutes until the egg is just set and the cheese and breadcrumbs toasted nicely.

Serves 2 greedy or 4 lighter appetites for brunch!

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